2016 Chateau De Pibarnon Rose

2016 Chateau De Pibarnon Rose

6 in stock

$64.00

6 in stock 1.33 kg .

Description

Organic. Pibarnon’s distinctive Mourvèdre and Cinsault blend (60:40) is drawn from the Estate’s stunning amphitheatre of terraces, or restanques, set amid the pine-covered hilltop of La Colline du Télégraphe. This is Bandol’s highest vineyard (at 300 metres above the Baie de Bandol), enjoying the freshness and cool nights of the altitude as well as the moderating sea breezes. It’s not only the elevation and proximity to the sea that makes this vineyard so special. A peculiar soil type predominates, the marnes bleues. This uncommon and highly chalky blue clay, rich in microfossils, is also sometimes seen in the Jura and Pomerol, where it is also prized for its low pH, water-retentive properties and its influence on a wine’s freshness and structure.

 

The Cinsault component is pressed directly, bringing elegance, perfume and balance, while the Mourvèdre is bled saignée-style and gets several hours of skin contact, bringing more vibrancy, complexity and chalky tannin structure. The two varieties are blended before wild yeast ferment, and the wine is raised exclusively in tank for six months. The notes below describe the wine well. From the low-yielding ‘16 vintage, there’s more pronounced citrus and peachy-berry than last year’s wine alongside the textural prowess and salty fresh close typical of this benchmark.

 

“Brilliant orange-pink. Mineral-tinged red berry, citrus fruit and lavender aromas are complemented by a deeper nectarine quality. Sappy and seamless on the palate, offering juicy pit fruit and red berry flavors and a hint of blood orange. Smooths out and expands on the long, focused finish, which leaves a suave floral note behind.” 91 points, Josh Raynolds, Vinous

 

“The wine is rich—a beautiful blend dominated by Bandol’s own Mourvèdre. The grapes gives both structure and a perfumed character to this ripe full wine. With acidity and layers of red fruits, it is worth aging.” 93 points, Roger Voss, Wine Enthusiast

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